PARTNERS
DEER FAGOTTINI (ROLLS) WITH GORGONZOLA, CRISPY SPINACH AND ROASTED TOMATOES
Ingredients
G 400 deer meat
G 200 gorgonzola cheese
G 200 spinach
Ml 100 white wine
G 100 datterini tomatoes
Salt to taste
Black pepper to taste
Extra virgin olive oil to taste
Preparation
- Cut the meat in 8 thin slices and pound them gently between 2 sheets of cling film with a meat tenderizer.
- Top each slice with gorgonzola cheese, roll up and secure with toothpicks.
- Sear the dear rolls on all sides in a non-stick frying pan. Add the wine and simmer over low heat for about 5′.
For the spinach:
- Wash the spinach and spin dry. Remove hard stems, toss for few seconds in oil, season with salt and pepper.
For the datterini tomatoes:
- Wash tomatoes, cut them in half, roast them in a hot non-stick frying pan with a drizzle of oil. Season with salt and pepper.
- Arrange spinach, tomatoes and then deer fagottini on a serving dish. Serve hot.
Other
ChefRoberto Dormicchi
Wine CouplingTintilia del Molise DOC
Other Info Kcal 417* *For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60Kg and an average male weight of 80 Kg.
